Easy courgette cake

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By Claire

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40 mins

Plain flour Courgettes Vegetable oil Demerara sugar British Snacks Desserts Baking

This simple, subtly spicy easy courgette cake is deliciously moist and a great way to use up a glut of courgettes.

Nutritional Info(100g)

Vegetable oil

Brown sugar

Eggs

Courgette

Plain flour

Baking powder

Cinnamon

Salt

Demerara sugar

Ingredients

80ml/2¾fl oz vegetable oil, plus extra for greasing
150g/5½oz light brown sugar
2 free-range eggs
160g/5⅔oz courgette, coarsely grated
180g/6⅓oz plain flour
2 tsp baking powder
2 tsp ground cinnamon
¼ tsp fine salt
2 tbsp demerara sugar, for sprinkling

Method

Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper.
In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette.
In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.
Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar.
Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.

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